Mini Pita Bread Pizzas with Feta and Spinach

Preheat the oven to 220 °C top/bottom heat. Line a baking sheet with baking paper.

In a small bowl, stir the strained tomatoes with the tomato paste and dried oregano until smooth. Wash and halve the cherry tomatoes.

Briefly blanch the fresh spinach leaves with boiling water, then immediately rinse with cold water and drain well. Optionally, lightly squeeze the spinach to remove excess liquid.